Chef Soren Pedersen Studio
Restaurant
Harold Street, Houston, TX 77006
–
Montrose
Soren P.
Spaces for hire at Chef Soren Pedersen Studio
from $200
hire fee / per hour
hire fee / per hour
Entire Space
75
85
Your event should tell your story, and the menu is not an exception.
Together with Chef Soren you will be able to create customized menus using a variety of seasonal and local foods.
All produce comes from the local farmer’s markets.
We are waiting for you and your guests to make sure this experience is unique!
Whether you are thinking of an ...
Prices and opening hours
Sunday
8:00 am –
11:00 pm
from
$200
hire fee per hour
Entire Space
8:00 am –
11:00 pm
from
$200
hire fee per hour
Monday
8:00 am –
11:00 pm
from
$200
hire fee per hour
Entire Space
8:00 am –
11:00 pm
from
$200
hire fee per hour
Tuesday
8:00 am –
11:00 pm
from
$200
hire fee per hour
Entire Space
8:00 am –
11:00 pm
from
$200
hire fee per hour
Wednesday
8:00 am –
11:00 pm
from
$200
hire fee per hour
Entire Space
8:00 am –
11:00 pm
from
$200
hire fee per hour
Thursday
8:00 am –
11:00 pm
from
$200
hire fee per hour
Entire Space
8:00 am –
11:00 pm
from
$200
hire fee per hour
Friday
8:00 am –
11:00 pm
from
$200
hire fee per hour
Entire Space
8:00 am –
11:00 pm
from
$200
hire fee per hour
Saturday
8:00 am –
11:00 pm
from
$200
hire fee per hour
Entire Space
8:00 am –
11:00 pm
from
$200
hire fee per hour
Facilities and catering options
Up to 85
standing
Up to 75
seats
In-house catering
Parking available
BYO alcohol
External catering allowed
Accommodation available
Promoted / ticketed events
Alcohol provided
About Chef Soren Pedersen Studio
Chef Soren Pedersen was born and raised in Denmark where cooking with fresh local ingredients is culturally instilled.
With this background, Chef Soren began his apprenticeship in the kitchen at age fourteen and now, with over 30 years of professional cooking experience, he decided to open his very own catering and venue to stay true to himself and his philosophies.
With this background, Chef Soren began his apprenticeship in the kitchen at age fourteen and now, with over 30 years of professional cooking experience, he decided to open his very own catering and venue to stay true to himself and his philosophies.
